2009 Clarion/Register Holiday Cookbook

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About Me

I'm the working mother of a bunch of kids. I cook not only because I have to, but because I like to - experiment, create and have fun. Every holiday, birthday, or event, they all come home for mom's cooking. Since food is what we use to bring us together, I'm hoping some of my tips, techniques and misadventures can help you in the kitchen, too.

Gadget

Wednesday, February 19, 2014

These little meatballs, coated in a honey-garlic glazeare an excellent appetizer. They are small enough to serve on a toothpick and the glaze keeps them moist without dripping everywhere. The garlic and honey are great balance of flavors. After having them at the MenUmen dinner, I tried them at home. I took a short cut and used the glaze on frozen meatballs, but would make them from scratch next time. It's easy to do and only has a few common ingredients.

In a large bowl, combine eggs and milk. Add the bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls. Place on greased racks in shallow baking pans. Bake, uncovered, at 400° for 12-15 minutes or until meat is no longer pink.

Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the ketchup, honey and soy sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Drain meatballs; add to sauce. Carefully stir to evenly coat. Cook for 5-10 minutes. Yield: 5-1/2 dozen.